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Grilled Holiday Ham

Sliced ham on board
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This Easter, take tradition to a delicious new level – and keep your oven free for cooking other favorite dishes – by grilling your holiday ham. Look for a fully-cooked bone-in ham, and one that is unseasoned so you can add your own flavors. Then the key is to keep the temperature low and grill indirectly, to ensure an evenly-heated, juicy result the whole family will love.


Makes: 1 ham


    10 min - 15 min
    3 hrs 20 min
    3 hrs 35 min


  • 10 lb. fully-cooked, bone-in ham
  • ¼ cup, plus 2 tbsp. Dijon mustard
  • ½ cup orange juice
  • ½ cup honey
  • 2 tbsp. soy sauce
  • 1 tsp. nutmeg


  1. Remove ham from the package and pat dry, then with a knife score the fat on the top into a 1-inch diamond pattern.
  2. Place ham onto foil or a disposable baking pan, then season by rubbing with Dijon mustard. You can also use brown sugar, herbs, pineapple rings, or any favorite seasoning.
  3. Prepare your grill for indirect grilling, turning the outside burners on low or 250 degrees, leaving the middle burners completely off.
  4. Place the ham (still on foil or in pan) onto the middle of the grate – it will sit over the burners that have been turned off.
  5. Grill with the cover closed for 20 minutes per pound, or until ham has reached 135 degrees internally.
  6. Create the glaze by whisking together orange juice, honey, 2 tbsp. Dijon mustard, soy sauce and nutmeg.
  7. During the last half hour of grilling, brush the glaze onto the ham, repeating every 10 minutes until fully heated.
  8. Carefully lift off the grill and transfer ham to a carving board. Let rest for 10-15 minutes, carve and serve!